
First things first: as David Lebovitz gets lauded for his masterful new ice cream cookbook The Perfect Scoop, it’s important to note that but for the recipe on page 73, this book would be considered an abomination. That recipe–for Sour Cherry Frozen Yogurt–lends the book an authority and sophistication that it would otherwise lack. And sure, it just so happens that the recipe is by yours truly and that David gives me credit in the recipe’s introduction (he calls me “a nice Jewish boy”), but objectively speaking that recipe makes the book. That recipe and this one for watermelon sorbetto.
Ok, and all the others too. This book is incredible. As you may recall, the frozen canister component of my ice cream maker went missing, so I went to Williams Sonoma and used part of a gift certificate to get another. They don’t sell that component separate, so I had to buy a whole new ice cream maker, but for $60 it came with TWO frozen canisters: quite a bargain! (And the best $60 you can spend to ensure a happy summer.) [Actually, you can get one with one canister on Amazon right now for only $50: click here!
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When I got home, I cleaned the canisters thoroughly and popped them into the freezer. The next day, I came home from a hot afternoon parched and craving icy refreshment. Could I use David’s book to sate my craving? How long would it take? What could I make fast?